title: The effect of treatment with buffered lactic acid on microbial decontamination and on shelf life of poultry.
abstract: The use of buffered lactic acid systems compared with unbuffered lactic acid solutions enhances the decontaminating effect and increases shelf life of chicken legs. A reduction of about 2 pH units of the chicken skin is obtained by treatment with 10% lactic acid buffer. The buffer keeps the pH of the skin lower than that of untreated legs. Legs treated with 10% lactic acid buffer have a shelf life of 12 days at 6 degrees C, which means an increase of 6 days compared with the shelf life of untreated legs.
authors.affiliation: Faculty of Agriculture, Department of Food Sciences, Alexandria University Saba Basha, Egypt.
authors.forename: A A
authors.initials: AA
authors.lastname: Zeitoun
authors.forename: J M
authors.initials: JM
authors.lastname: Debevere
mesh_terms: D000818:Animals; D001419:Bacteria / Q000254:growth & development*; D002021:Buffers; D002645:Chickens; D015169:Colony Count, Microbial; D004755:Enterobacteriaceae / Q000254:growth & development; D005516:Food Microbiology; D005519:Food Preservation; D006863:Hydrogen-Ion Concentration; D007773:Lactates; D019344:Lactic Acid; D008460:Meat; D015003:Yeasts / Q000254:growth & development
chemical_list: D002021:Buffers; D007773:Lactates; D019344:Lactic Acid